A Winter Table In Provence
Short ribs in red wine + orange, crisp rosemary potatoes and a crème brûlée tart without the blowtorch
Ello ello!
I am currently prepping a dinner for my mate Rocky. It’s 9pm and I still need to make the meringue for the white chocolate rhubarb pavlova. It’s going to be a late one but all is good, because I have some of that crème brûlée tart to snack on while I work. It’s actually by my side, winking at me right now. It tastes like a slice of creamy vanilla heaven, let me tell you.
This week I am sharing a cosier, wintery Provence-style dinner party. A proper feast of a menu awaits you. The first three dishes are actually all quite effortless, and then the showstopper tart has been stripped back and made more manageable. You can even make it the day before.
Daube de boeuf with short ribs
Baby potatoes with crispy rosemary marinade
Wilted cabbage greens with good quality olive oil
Crème brûlée tart
To create the mood: I love these Sarah Espeute Marseille made tablecloths (not cheap but kind of amazing), put on some Django Reinhardt or Nina Simone, watch A Good Year or Manon Des Sources movies and kick back with a bottle of Pastis.
Thank you for being here, as always. This one’s for the paid peeps, so if you fancy giving it a go, it’s just a fiver a month. It means I can continue creating these lil’ nuggets and make them that bit extra.
Big love, panisse + some briny olives,
Nina xx
Daube de Boeuf with Short Ribs (beef stew)
This is winter Provence in its purest form. You can actually catch this rich beef stew all year round in restaurants and they often serve it with spaghetti. A real nod to the Italian influence in the South of France. I love the orange notes for the flavour but, the rind also colours the sauce beautifully. This is rich and hearty. I have used short ribs here which makes it easy for portioning later on but, you can also use beef shin. Don’t be afraid of the anchovies, they melt away entirely and you don’t taste them. They add important depth to the stew. I would serve in shallow bowls with the greens and potatoes.
